Mono Cliffs Inn

Mono Cliffs Inn

RR #1, Orangeville,Mono
CentreOntario,CanadaL9W 2YA

Sunday 4th
September 2005

We had ridden past the Peter Sellers Pub on our
motorcycle trip from Alliston to Georgian Bay. Karl mentioned at the time
that there was a renowned "Gastro Pub" there, so it was inevitable that
we'd get to eat there.

Six of us took our places in the Wine Cellar - a
room big enough to hold a table at which you could squeeze eight, but was
comfortable for six. The room is very atmospheric - perhaps a little cool when we first arrived.
However, it had been quite warm outside, and shortly we acclimatised as well
as warmed the room with our presence.

The menu was augmented by a Specials board which I assumed,
incorrectly, was meant for the other dining rooms and bar upstairs.

Now, many of you will be aware of the genre "Gastro Pub" in the
UK: there are a few (I hear) that are genuinely worthy of the name, but the
rest are often - in my experience at least - relying on people's credulity,
with little in the way of fresh produce freshly prepared with skill and
passion.

The Mono Cliffs Inn is an example to them all: the food was obviously fresh. It was prepared by a chef (I
believe the Chef is Philip Patrick, C.C.C) who is obviously passionate about his
work.

I'll get on to the menu and food later, but I must now mention
our waiter for the evening - no, cancel that: Wayne was more than our waiter, he was
the perfect host cum Maitre D'.

His bonhomie, knowledge of the trade and how to handle (Marg
enjoyed the neck massage he gave her!) his clients made our evening
superb. He knew just when to be there, and just when to "get on with it".
I suppose we actually gave him a "hard" time, as we were a little
boisterous (well, perhaps in comparison to his ususal clientele?), but he
ensured that we all ordered the dishes best suited to us.

Well, except for Marg, who insists on having her steaks
well done. Wayne had to be very diplomatic
and negotiate with the chef, Jason. We've had a letter from Wayne
(some weeks after our visit - sorry for the delay in publishing this,
Wayne) reminding us that the steak is "nearly ready"!

Between us, we had most of the dishes offered that
night. Wayne recommended a couple of Australian wines: Tyrell's Rufus
Stone Shiraz from 2002 and Angoves "red belly black" Shiraz from the same
vintage. I can't remember the other wines we had, but they were all
excellent.

The menu:

Butternut Squash and Apple SoupClam
Chowder

Caesar Salad with Asiago CheeseGrilled
Bosc Pear on Greens with StiltonProsciuto and Melon with Cherry
Tomatoes and Balsamic Vinegar

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